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首页> 外文期刊>Food Science & Nutrition >Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables
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Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

机译：使用脱脂奶粉和蔬菜生产营养增强型小米基复合面粉

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The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour incorporating skimmed milk powder and vegetables for children aged 6–59?months. Two processing methods were tested to optimize nutrient content and quality of millet‐based composite flour, namely germination for 0, 24 and 48?hr and roasting at 80, 100, and 140°C. The amount of ingredients in the formulation was determined using Nutri‐survey software. Germinating millet grains for 48?hr at room temperature significantly ( p ??0.05) increased protein content (9.3%–10.6%), protein digestibility (22.3%–65.5%), and total sugars (2.2%–5.5%), while phytate content (3.9–3.7?mg/g) decreased significantly ( p ??0.05). Roasting millet grains at 140°C significantly ( p ??0.05) increased the protein digestibility (22.3%–60.1%) and reduced protein (9.3%–7.8%), phytate (3.9–3.6?mg/g), and total sugar content (2.2%–1.9%). Germinating millet grains at room temperature for 48?hr resulted in millet flour with the best nutritional quality and was adopted for the production of millet‐based composite flour. Addition of vegetables and skimmed milk powder to germinated millet flour significantly ( p ??0.05) increased the macro‐ and micronutrient contents and the functional properties of millet‐based composite flour. The study demonstrated that the use of skimmed milk powder and vegetables greatly improves the protein quality and micronutrient profile of millet‐based complementary foods. The product has the potential to make a significant contribution to the improvement of nutrition of children in developing countries.
机译：这项研究的目的是为6至59个月大的儿童开发一种结合了脱脂奶粉和蔬菜的营养强化型小米复合面粉。测试了两种加工方法以优化小米复合面粉的营养成分和质量，即分别在0、24和48小时内发芽，并在80、100和140°C下烘烤。使用Nutri-survey软件确定配方中的成分含量。室温下发芽的小米谷物48小时（p <0.05）显着提高了蛋白质含量（9.3％–10.6％），蛋白质消化率（22.3％–65.5％）和总糖（2.2％–5.5％），植酸含量（3.9-3.7？mg / g）显着降低（p 0.05）。在140°C烘烤小米谷粒（p？<？0.05）显着提高了蛋白质的消化率（22.3％–60.1％），降低了蛋白质（9.3％–7.8％），肌醇六磷酸（3.9–3.6？mg / g）和总量糖含量（2.2％–1.9％）。在室温下将小米谷物发芽48？hr，得到的小米粉具有最佳的营养品质，并被用于生产小米基复合粉。向发芽的小米粉中添加蔬菜和脱脂奶粉可显着提高（p <0.05）（p <0.05），从而提高了小米基复合粉的常量和微量营养素含量以及功能特性。该研究表明，使用脱脂奶粉和蔬菜可以大大改善基于谷子的辅助食品的蛋白质质量和微量营养素状况。该产品有潜力为改善发展中国家儿童的营养做出重大贡献。

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